This is the ultimate in decadence. An unbelievably moist cake made with deep, dark chocolate containing at least 70% cocoa solids, it is enriched with dark chocolate ganache and topped with the same. For an extra indulgence, finish with a rich and elegant truffle coated in cocoa powder. So decadent, so delicious and so perfect.
muffin pan lined with 12 muffin cases
Makes 12
Start by making the dark chocolate ganache.
Put the cream in a saucepan over medium heat and heat until just starting to bubble around the edges.
Remove from the heat and stir in the chocolate. Stir until the chocolate has melted and you have a glossy ganache. Stir in the vanilla and salt. Let cool and firm up while you make the cupcakes.
Preheat the oven to 180˚C/350˚F/ Gas 4.
Put the chocolate and butter in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Heat, stirring, until the chocolate melts and you have a smooth, glossy mixture. Remove from the heat and stir in the sugar. Let cool for about 10 minutes.
Now beat the slightly cooled chocolate mixture with an electric hand mixer for 3 minutes. Add the eggs, one at a time, beating for 10 seconds between each addition. Sift the flour, cocoa and salt into the bowl and beat until blended.
Take 4 tablespoons of the ganache and beat it briefly into the cupcake mixture until just combined.
Divide the mixture between the muffin cases. Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are baking and cooling, put the remaining chocolate ganache in the refrigerator to chill for 30–40 minutes.
Spread the remaining chocolate ganache over the cold cupcakes using a spatula. Top with a truffle.